1958—Spring Chickens à la Russe

Truss the chicken and soak its breast for five minutes in boiling water, that the flesh and the skin may be stiff.

Lard it with thin strips of bacon and anchovy fillets; fill it with smooth, truffled sausage-meat, and roast it on the spit.

At the last moment, when the bird is cooked, baste it by means of a special paper horn, with burning melted bacon fat, which should frizzle the fowl’s skin as it falls upon it.

Serve a Rémoulade sauce separately.